Forward and Backward traceability in food safety management refers to as:
1. Forward traceability is to determine the exact source, supplier of a particular raw material purchased. Fish for example, the manufacturer needs to record the following:
a. Binomial name of Raw material
b. FAO zone area
c. Name of Catching area
d. Name of fishing boat
e. Name of boat owner
f. Name and address of a buying station (if any)
g. Name of middleman/supplier (if any)
h. Manufacturer - to establish raw material product code per lot including the date of purchase.
i. on line production - to establish a code for specific process/finished product.
j. packaging of finished product - same code shall be stamped on every master carton
k. Storage - each lot are with bin tags and included in the stowage map.
l. shipment - all pertinent documents including buyer information and destination.
- the same manner is use in the packaging materials used in the production, the ingredients, source of water and ice.
- included in the record is the information about the processors, the packers, and shipper.
2. Backward traceability is the reversed procedure of the latter. Starting from shipment to the catching area. this procedure is commonly use during product recall, audit